Prep work. Line the baking pan with parchment paper. Turn the baking pan over and fit the parchment paper to the pan, cutting diagonally into the corners to fit the corners of the pan. Melt the butter in the microwave.
Mix ingredients marked with ● in a bowl and let sit for 15 minutes. Slice the apples into 8 wedges and chop each wedge into 5 pieces. The main thing is not to cut them too small.
The reason for the second step is to remove some of the liquid from the apples. That way the apples in the baked cake won't be too wet. Preheat the oven to 180℃.
Mix the eggs, 70 g of sugar and melted butter in that order. Sift the flour in all at once and mix with a spatula.
Before the flour is fully incorporated into the batter, add the apples from Step 2 (including any liquid). The batter is stiff at first but will become easier to stir once the apples are added.
Once the batter is completely mixed, pour into the pan. Don't worry if the apples stick out a little from the cake. Bake in a 180℃ oven for 30-35 minutes.
The cake is done once a toothpick inserted into the center comes out clean. If you let the cake sit for a day, it definitely becomes more moist and delicious.
The alcohol in the rum will evaporate as it bakes, so I serve this cake to my children as a snack.
I baked this cake in a large gugelhupf pan using two apples.
Story Behind this Recipe
I thought maybe since there are so many apples in this cake, it is low in calories and so it often has been featured as a snack at my house. This recipe uses a relatively modest amount of sugar, so don't reduce it further.
Adding just the cinnamon is tasty, but I like to bake this cake with cinnamon, cardamom, cloves, nutmeg and ginger. In this case cinnamon should be the main spice and a single sprinkle of the other spices is enough. Serving with whipped cream or vanilla ice cream makes this cake even more delicious!